Preheat the Oven: Preheat your oven to 350°F (175°C).
Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain, leaving the bacon drippings in the skillet.
Cook the Ground Beef: Add the ground beef to the skillet with the bacon drippings. Cook over medium heat until browned, breaking it apart with a wooden spoon as it cooks. Drain any excess fat if necessary.
Sauté the Vegetables: Add the chopped onion and minced garlic to the skillet with the beef. Cook for 3-4 minutes, or until the onion is softened and translucent.
Combine Ingredients: In a large mixing bowl, combine the cooked ground beef and onion mixture, crispy bacon, kidney beans, pinto beans, black beans, pork and beans, barbecue sauce, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, smoked paprika, salt, and black pepper. Stir until everything is well combined.
Bake: Pour the bean mixture into a 9×13-inch baking dish and spread it out evenly. Cover with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and slightly caramelized.
Serve: Allow the beans to cool for a few minutes before serving. Garnish with additional cooked bacon or chopped green onions if desired.
Tips for Perfect Cowboy Baked Beans
Drain and Rinse the Beans: Draining and rinsing the kidney, pinto, and black beans helps reduce excess sodium and gives the dish a cleaner flavor.
Use Smoky Bacon: Smoky bacon adds an extra depth of flavor that enhances the overall taste of the beans.
Let It Rest: Letting the baked beans rest for a few minutes after baking allows the flavors to meld and makes them easier to serve.
